Garlic Butter Turkey Meatloaf
A comforting and flavorful turkey meatloaf with a delightful garlic butter glaze, perfect for family dinners.
Ingredients
Meatloaf Ingredients
- 2 lbs Ground Turkey 93/7 for the best moisture and flavor balance
- 1 cup Panko Breadcrumbs For moisture retention
- ½ cup Whole Milk To create a moist panade
- 2 large Eggs For binding
- 1 medium Yellow Onion, finely diced
- 6 cloves Garlic 4 in the meat mixture, 2 in the glaze
- 3 tablespoons Worcestershire Sauce 2 for the meat, 1 for the glaze
- ¼ cup Fresh Parsley, chopped For freshness
- 1 teaspoon Dried Thyme For earthiness
- 1½ teaspoons Salt For seasoning
- 1 teaspoon Black Pepper, freshly ground
- 6 tablespoons Unsalted Butter, total 2 for sautéing onions, ¼ cup for the glaze
- 2 tablespoons Brown Sugar, packed For the glaze
- ¼ cup Ketchup Base of the glaze
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Prepare your baking sheet by lining it with parchment paper or aluminum foil.
- In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the finely diced onion and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, then remove from heat.
- In a very large bowl, combine 1 cup of Panko breadcrumbs and ½ cup of whole milk, stirring together and letting sit for about 5 minutes until absorbed.
- To the breadcrumb mixture, add the ground turkey, eggs, cooled onion and garlic, Worcestershire sauce, parsley, thyme, salt, and pepper. Mix gently, being careful not to overmix.
- Transfer the mixture to the prepared baking sheet and shape it into a rectangular loaf, about 9x5 inches thick.
Glaze Preparation and Baking
- In a small saucepan, melt ¼ cup of unsalted butter over low heat. Stir in 2 cloves of minced garlic, cooking for about 30 seconds. Whisk in brown sugar, ketchup, and 1 tablespoon of Worcestershire sauce until smooth.
- Spoon half of the glaze over the top of the meatloaf. Bake for 30 minutes in the preheated oven.
- After 30 minutes, remove the meatloaf and apply the remaining glaze generously. Return to the oven and bake for an additional 20-30 minutes until cooked through.
- Check that the internal temperature is 165°F (74°C). Let the meatloaf rest for at least 10 minutes before slicing.
Serving
- Slice the meatloaf and serve warm, enjoying with your favorite side dishes.
Notes
Allowing the meatloaf to rest is crucial for juiciness. You can customize the glaze with different sauces based on your taste.